Ideal buffet-style entertaining for six people

Press, 28 April 1980, Page 12

Ideal buffet-style entertaining for six people

Food that can be eaten with a fork only is necessary when entertaining guests at a buffet-type meal, which is perhaps the most popular and general manner of coping with any number above six friends. I suspect therefore, that hostesses are often seeking new recipes for this type of fork-food. Curry is a favourite with many people and this Ginger Curry, which can be made with cooked chicken, tinned shrimps or prawns, has a distinctive flavour due to the green ginger. The following quantities should provide 4 to 6 servings. GINGER CURRY 2 cups cubed cooked white chicken meat j cup butter i cup finely chopped or grated onion. 1 cup finely chopped celery 2 cloves garlic l j-2 teaspoons curry powder lj-2 tablespoons peeled, grated green ginger One-third cup flour 1| cups chicken stock cups cream or evapor-

ated milk 2 teaspoons lemon juice 1 teaspoon salt

Freshly boiled long grain rice

Method: Melt butter in pan and add onion, celery, and crushed garlic; saute until just tender. Add ginger, curry powder and flour and heat until bubbly. Remove from heat and stir in stock and cream (the stock should be good, reserved from

FOOD AND RECIPES

By

Celia Timms

cooking the chicken meat and strongly flavoured) lemon juice and salt. Cook, stirring, over low heat thoroughly. Serve with the hot rice and a selection of samballs such as chopped walnuts; dry roasted peanuts; toasted coconut; sweet chutney. JAPANESE PORK A Japanese style pork-hors-d’oeuvre is a useful additional dish for a buffet meal. It is served on small metal or bone picks or skewers or tooth picks with a dipping sauce which is also used as the marinade. This is called Teriyaki Pork Strips, and

should serve 6 to 8 as an hors-d’oeuvre. Ikg pork fillet J cup soy sauce 3 tablespoons brown sugar 1 clove garlic 1 tablespoon grated green ginger 2 tablespoons sherry Method: Trim any fat from the pork fillet and cut in thin strips. Combine soy sauce, sugar, crushed garlic, ginger, and sherry and pour over pork. Marinate for at least 2 hours in refrigerator, stirring occasionally. Thread pork strips on picks and reserve marinade. Grill meat 3in to 4in below for five minutes or until cooked, turning during cooking. Heat Marinade and serve in tiny bowls as teriyaki dipping sauce. RAGOUT OF LAMB A Ragout of Lamb with a rich flavour has dried apricots included in the ingredients which provide this dish with a distinctive taste. This is better 'if cooked the day before it is served. The following quantities will serve 4 to 5. Ikg boned lamb shoulder 2 tablespoons butter 1 450 g can small whole tomatoes

4 .cup dried apricots 4 teaspoon dried rosemary 2 tablespoons dry sherry 1J teaspoons cornflour Salt to taste Method: Remove any fat from the boned meat and cut into 1 inch cubes. Dry on paper towel. Heat butter in large pan and brown the meat over fairly high heat. Stir the peeled tomatoes with liquid, chopped apricots and rosemary in to pan and simmer, covered, for 45 minutes. Combine sherry and cornflour, add . and cook stirring, until thickened. Taste and add salt and pepper as needed.

This can be * served with hot boiled brown rice. BEEF STROGANOFF Beef Stroganoff is well known and generally liked. The following method of cooking it is from an authentic Russian recipe. It will serve four to six. 675 g fillet steak 2 medium onions 225 g mushrooms 1 dessertspoon flour 4 to ’ cup beef stock or i dissolved large beef stock cube 4 tablespoons sour cream Butter Salt and pepper; nutmeg Method: Cut the steak

into thin strips about 2in by -tin. Chop onions. Wash musnrooms and slice finely. Fry the onion in a little butter for a few minutes then add the sliced mushrooms and fry for a further 5 minutes, stirring all the time. Add the steak and season to taste with salt and pepper. Continue stirring and cook the steak for six to 10 minutes until it is tender. Mix flour with stock and add; bring to boil, stirring, and cook for minute or two. Reduce heat and add sour cream, and nutmeg to taste.

MUSHROOM CHEESE PIE The following Mushroom Cheese Pie makes good fork food. It requires a good shortcrust for the shell or puff pastry can be used provided it is rolled very thinly and well pricked with a fork before cooking. To make an Sin pie you need:

225 g pastry 2 tablespoons butter 450 g mushrooms 1 bunch spring onions or 1 medium size leek 1 tablespoon lemon juice Salt and pepper; nutmeg I cup cottage cheese 1 egg 1 cup grated cheddar cheese

Method: Roll pastry to an eighth of an inch thickness and line greased pie plate (preferably one with a removable base). Prick well with prongs of fork. It can be lined with a circle of greaseproof paper and filled with dried beans or rice. Bake at 435 F for 10 minutes. Take from oven and remove paper and filling. Melt butter and add finely chopped onions, including most of the green or finely sliced leek using some of the green and saute for two to three minutes. Add sliced mushrooms and lemon juice. Saute for five minutes until all moisture has been absorbed. Season to taste and spoon into the pastry shell. Beat cottage cheese until smooth, add beaten egg and grated Cheddar, blending well. Spread this topping over

contents of pastry shell. Bake at 350 F for 3o to 40 minutes or until topping is set and lightly coloured Stand for 10 minutes before serving. OYSTER RISSOLES Fat and succulent oysters cooked inside a coating of creamy mashed po-. tato make th«se Oyster Rissoles rather special. Thev can be cooked in a foil-lined dish in the oven or deep fried in oil. For about six rissoles, depending on size, you need: 675 g potatoes, cooked 6 and mashed . 3 tablespoons cream or ■J evaporated milk 40g butter A teaspoon salt tablespoons chopped 7 parsley 1 to 2 eggs ! Dry breadcrumbs; flour 1 Sait and pepper; nutmeg i 12 or more fresh oysters Method: Press the well [ mashed potatoes through a. sieve to ensure against ; lumps and add cream, but-; ter, salt and pepper, nutmeg and parsley. Blend well and make into oval • shaped cakes. Tuck raw oysters into the centre of each cake and .close, ensuring the oysters jj are completely enclosed, p Roll lightly or sprinkle, with flour then dip in beaten egg and roll _in ; breadcrumbs, covering j well. Leave to set for about an hour. Arrange in a baking dish lined with foil and bake at 400 F until. nicely browned or fry in p deep hot oil.